While picking up a 20" wok at The Wok Shop to use in my XL BGE, I found this Thai charcoal cooker:
I'd seen a similar cooker earlier in some posts elsewhere by Brethren member Woodmonkey and he recommended them for wok cooking. When I saw this cooker in person I had to get it.
I've been having fun with it and with some different recipes! I tried my 12" wok on it with K briquettes and found the heat a little lacking (even after removing the insert to allow more air in under the Wok):
Experimented using some hanging tender(hanger steak) meat instead of flank (won't do this again - too tender & texture didn't seem right):
Put my 10" CI grate from my Mini BGE onto the cooker & seared the last of the hanging tender:
We enjoyed the grilled hangar steak with the meal:
I've found lump burns hotter in the cooker and have no problems keeping my. 16" wok hot:
Chicken, shallots, fermented black bean sauce, & asparagus:
This was cooked in 2 batches to avoid overloading the wok & combined at the end:
To shut it down & save an unused lump, I put the cooker into the XL BGE and close it up.
The cooker has worked out great so far, especially for some mid-week quick cooks.
Thx for looking!
, Large BGE
, Small BGE
, Mini BGE
, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Imperial Kamado, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red
Backlit Thermapen, custom BGE & Weber handles
by brethren martyleach
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